Peach Streusel Muffins
Recipe GLPR0f4942f6925c34
Golden, tender muffins bursting with fresh diced peaches, topped with a buttery cinnamon streusel crumb topping. The tender crumb is enhanced with creamy Greek yogurt and finished with a light vanilla glaze. Perfect for breakfast or brunch.
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Ingredients
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 tablespoon granulated sugar
½ cup light or dark brown sugar
1 cup confectioners' sugar
2 large eggs
½ cup plain Greek yogurt
2 teaspoons vanilla extract
3 tablespoons heavy whipping cream
2 cups peeled, finely diced fresh peaches
Directions
Preheat your oven to 425°F. Spray two standard muffin pans with nonstick cooking spray, ensuring all cups and edges are well coated. Set aside.
In a medium mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the 2 large eggs, Greek yogurt, and vanilla extract to the butter mixture. Mix with the electric mixer until well combined, about 1 minute.
In a small bowl, whisk together the baking soda, baking powder, ground cinnamon, and kosher salt. Add this dry mixture to the wet ingredients along with the heavy whipping cream. Beat until smooth, about 30 seconds.
Add the unbleached all-purpose flour to the batter and stir gently with a wooden spoon until just combined. Do not overmix. Gently fold in the diced fresh peaches until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each cup to the top. This recipe makes 16 muffins.
For the streusel topping, in a small bowl combine ½ cup softened butter, 1 tablespoon granulated sugar, and 1 teaspoon ground cinnamon. Mix with a fork until the mixture is crumbly and resembles coarse breadcrumbs.
Crumble the streusel topping generously over each muffin, pressing it down gently into the batter to help it adhere.
Bake in the preheated 425°F oven for 18–22 minutes, until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the muffin tins for about 10 minutes, then carefully remove them and place on a wire cooling rack.
While the muffins cool, prepare a simple vanilla glaze by whisking together the confectioners' sugar with a small amount of milk or water (about 2–3 tablespoons) and 1 teaspoon vanilla extract until you reach a smooth, pourable consistency.
Once the muffins have cooled slightly on the rack, drizzle the vanilla glaze over each muffin. Allow the glaze to set before serving.
